Preheat oven to 300° and lightly spray a 9-inch springform pan with cooking spray.

Stir together the graham cracker crumbs, sugar, and melted butter in a medium bowl.

Press the mixture into the bottom and up the sides (about ½" up) of the prepared springform pan.

Bake the crust for 15 minutes. Remove from the oven and let cool completely.

Beat the cream cheese, sugar, cornstarch, and lime zest together with an electric mixer until smooth and creamy.

Add lime juice and mix until combined. Add the eggs and mix until just combined. Don't over mix because it can cause the cheesecake to crack while baking.

Pour the cheesecake filling over the crust and spread evenly. Place a metal or glass pan on the bottom rack of the oven and pour in 3 cups of boiling water.

Set the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges. You can expect a slight jiggle in the center of the cheesecake.

When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for an hour until it is completely cooled.

Refrigerate the cheesecake for at least 4 hours or overnight is best.

When ready to serve, whip together the cream and place a dollop on top!